brunoise

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English[edit]

Etymology[edit]

From French brunoise

Noun[edit]

brunoise ‎(countable and uncountable, plural brunoises)

  1. A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm by 2 mm by 2 mm or less, by julienning and then cutting it many times at a 90 degree angle to the julienne.
  2. A mixture of leeks, celery, and carrots chopped in this way.

Synonyms[edit]

  • (mixture of vegetables): trinity (regional, New Orleans)

French[edit]

Noun[edit]

brunoise f ‎(plural brunoises)

  1. brunoise